1 1/2 lb cauliflower, cut into large florets (about 8 cups)
3 cloves garlic, peeled
2 cans (14oz each) lower sodium chicken broth
2 tbsp chopped chives
Combine cauliflower, garlic, and broth in large saucepan. (if cauliflower is not competly covered by broth, add water to just cover) bring to boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 min
Reserve 2 Tbsp of the cooking liquide, then drain cauliflower and garlic. Transfer cauliflower and garli to bowl of food processor and process until smooth, piulsing in some or all of reserved liquid, f necessary to moisten mixture. Season with salt and peper to taste. just before serving, stir in chives. serve warm.
